I am obsessed with the Smoothie Bowl trend taking over Instagram right now. I know it’s not necessarily a new trend, but the game is definitely getting more intense. I knew I wanted to create a macaron based off of the beautiful colors of my favorite fruit smoothie bowls, so I created pinks, yellows and greens to mimic berries, mangos and kiwi. I made a berry cream cheese filling and my basic macaron shell recipe for the macarons. The fruit and edge of the “bowl” is made from royal icing. Hope you guys like this recipe and you can watch me make them here:
Recipe for Macaron shells:
- 2 eggs at room temperature
- pinch of cream of tartar
- 1/4 cup sugar or superfine sugar
- 3/4 cup almond flour
- 1 cup confectioners sugar
Preheat oven to 350F (convection setting if you have it). Beat 2 eggs in mixer with whisk attachment for 2 minutes on medium/high or until mixture starts to foam. Then add cream of tartar and mix for another 2 minutes on medium/high. Add sugar and mix for 3 minutes on high. In separate bowl, sift almond flour and confectioners sugar together. Combine egg white mixture with dry ingredients. Add color. I used a deep pink and red food coloring to achieve a hot pink, berry look for these macarons. Fold your macarons with a spatula for about 1 minute or until your mixture is smooth at rest. Fill a piping bag with piping tip #3A and the macaron batter you just mixed up. On a cookie tray lined with parchment paper or silpat mat, begin to pipe the shells. They should be about 3/4 in in size, but you can make them a little larger for these macs. See YouTube video for guidance. Let macarons set for 30 minutes and then pop them in over. Turn oven down to 325F and bake macarons for ten minutes. After 5 minutes, turn cookie tray around to ensure the macarons rise properly. After ten minutes, let macarons cool for another 20 minutes and take off parchment paper or silpat mat.
Berry Cream Cheese filling:
- 8 oz cream cheese
- 1 cup butter softened
- 1 cup frozen berries (blueberries, raspberries, strawberries)
- 3 cup confectioners sugar
Mix butter and cream cheese with paddle attachment in mixer for 2 minutes on medium. In blender or food processor, mix frozen berries until fairly smooth. Add in berries to butter/cream cheese mixture. Mix on medium for 1 minute. Add in confectioners sugar slowly and then mix on medium for another minute. Fill macarons with this mixture and save some for decoration.
Royal Icing and Decorating
- 1 lb confectioner sugar
- 2 tsp vanilla extract
- 1/3 cup water
- 3 Tbsp meringue powder
Mix confectioners sugar, meringue powder, water and vanilla in mixer with wish attachment for about 4 minutes on high. For the kiwi and mangos, create a lime green and yellow/orange 20-second icing (water down royal icing so that the mixture is smooth after drawing a line through it with a spoon). Fill piping bags with piping tips #1 for each color. Pipe shapes of kiwi and mango onto parchment paper and let dry for about an hour or until they are completely dried. For the kiwi, use a white icing for the middle and when it dries for an hour add black little dots of food coloring with paintbrush. With a piping tip #59SL, add a circle around the tops of the macarons to create the ridge of the bowl. I just used regular white royal icing (do not water down). Add some more of the blueberry cream cheese filling on top of the macarons to make it look like the smoothie filling (this is also the “glue” for icing transfers). Once mangos and kiwis are dry, place them on top macarons. I added a little but of granola to complete the look.
Watch the video if you have more questions! Thanks for reading and I hope you guys enjoy these! xoxo